(19)
(11) EP 0 577 147 A3

(12) EUROPEAN PATENT APPLICATION

(88) Date of publication A3:
14.06.1995 Bulletin 1995/24

(43) Date of publication A2:
05.01.1994 Bulletin 1994/01

(21) Application number: 93111742.8

(22) Date of filing: 20.06.1989
(51) International Patent Classification (IPC)5: A23L 1/236, A23L 1/222
(84) Designated Contracting States:
AT BE CH DE ES FR GB GR IT LI LU NL SE

(30) Priority: 21.06.1988 JP 153143/88
02.11.1988 JP 277717/88
11.11.1988 JP 285473/88

(62) Application number of the earlier application in accordance with Art. 76 EPC:
89111181.7 / 0347832

(71) Applicants:
  • Kurihara, Yoshie
    Tokyo 125 (JP)
  • ASAHI DENKA KOGYO KABUSHIKI KAISHA
    Arakawa-ku Tokyo 116 (JP)

(72) Inventors:
  • Kurihara, Yoshie
    Tokyo 125 (JP)
  • Kohno, Hiroshige, c/o ASAHI DENKA KOGYO K.K.
    Tokyo 116 (JP)
  • Kato, Masaaki, c/o ASAHI DENKA KOGYO K.K.
    Tokyo 116 (JP)
  • Ikeda, Kenji, c/o ASAHI DENKA KOGYO K.K.
    Tokyo 116 (JP)
  • Miyake, Masako, c/o ASAHI DENKA KOGYO K.K.
    Tokyo 116 (JP)

(74) Representative: Grünecker, Kinkeldey, Stockmair & Schwanhäusser Anwaltssozietät 
Maximilianstrasse 58
80538 München
80538 München (DE)


(56) References cited: : 
   
     
    Remarks:
    This application was filed on 22 - 07 - 1993 as a divisional application to the application mentioned under INID code 60.
     


    (54) Method for stabilizing taste-modifier


    (57) A method for stabilizing a taste-modifier comprising fresh Curculigo latifolia fruits, dried fruits thereof or a curculin-containing material obtained therefrom which comprises heating said taste-modifier to 50 to 90oC is disclosed. This method enables the stable preservation of said taste-modifier, which is in the form of a crude product or an aqueous solution, for a prolonged period of time.





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